karoo said:Wow!
It looks like you are doing everything like a pro except selling it.
Those look perfect.
I bought a digital kitchen scale today, first step in writing down my recipes . Up till now I have made some good sauces , but never worked from a recipe and have never written down anything.
tctenten said:Sent you some labels to fool around with. Should be there in next couple of days.
D3monic said:
Unfortunatly no, only friends and family. I legally can't sell hot sauce since I don't have a commercial kitchen or license. Right now i'm just experimenting and trying to get some recipes together in case I ever do decide to into the business.
D3monic said:Unfortunatly no, only friends and family. I legally can't sell hot sauce since I don't have a commercial kitchen or license. Right now i'm just experimenting and trying to get some recipes together in case I ever do decide to into the business.
Lol those were donations... deposits on the bottles or something like that..The Hot Pepper said:
I saw you post you sold some at work
you have to try some Bajan Hot Sauces... all mustard based and amazing flavor.D3monic said:anyone ever have a trinidad style sauce? I can't picture a sauce with mustard for the life of me
The Hot Pepper said:Lots of Caribbean sauces use mustard.
Try this one, D3. I loosely based my fermented Bajan sauce on this recipe. I've never made it strictly as it's written, but it sounds really goodD3monic said:Don't think i've ever had one. Maybe i'll save that for a really small test batch one day.
D3monic said:
Don't think i've ever had one. Maybe i'll save that for a really small test batch one day.
Things I have on hand and contemplating on. (writing down to help me think but open to suggestions)
Fruits: Mango, Raisins, pomegranate , limes.
Veggies: red onion, Garlic, Carrots, Ginger, Green onion, Vidalia onion, white onion.
Spices: Thyme, toasted cumin, alder smoked onion and garlic, kosher salt, black pepper, white pepper, mustard powder, turmeric.
Peppers: Jalapeno, poblano, serrano, D3 Goat, omni bonnet (fermenting), Aji Painapple (fermenting), White bhut and white bullet habs on hold for the white lightning sauce, Lots of sugar rush pods, not 7pot yellow (fleshy and medium heat), lots of mixed baccatums but can't picture in a hot sauce and a mixed bag of off pheno jays peach ghost scorpion and other pods.
Vinegar: Apple Cider Vinegar, Datu Puti (cane vinegar) , Cherry Balsamic, Rice wine vinegar, distilled vinegar, mengazzoli wine vinegar, red wine vinegar, plain balsamic.
tctenten said:Sent you some labels to fool around with. Should be there in next couple of days.